Moroccan Curry

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Ground cumin

2 teaspoons

Ground coriander

2 teaspoons

Ground turmeric

1 teaspoon

Ground cinnamon

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable broth

4 cups

Canned diced tomatoes

1 (14.5-ounce) can

Chickpeas

1 (15-ounce) can, drained and rinsed

Carrots

2, sliced

Potatoes

2, diced

Bell peppers

2, diced (any color)

Protein of your choice (chicken, tofu, or shrimp)

1 pound, cooked and cubed

Fresh cilantro

1/4 cup, chopped

Lemon juice

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Incorporate the ground cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper, stirring well to coat the onions and spices evenly.
5. Pour in the vegetable broth and the canned diced tomatoes, bringing the mixture to a gentle simmer.
6. Add the sliced carrots, diced potatoes, diced bell peppers, and drained chickpeas, stirring to combine all ingredients.
7. Cover the pot and allow the curry to simmer for 30 minutes, or until the vegetables are tender.
8. Introduce the cooked and cubed protein of your choice (chicken, tofu, or shrimp) to the pot, stirring gently to incorporate.
9. Simmer for an additional 5 minutes to heat the protein through.
10. Remove from heat and stir in the chopped fresh cilantro and lemon juice for a burst of freshness.
11. Serve the Moroccan curry hot with steamed rice, couscous, or warm naan bread.